Shrimp Remoulade Recipe
unapologetically bold with powerful hits of horseradish.
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Ingredients
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Remoulade Sauce
Shrimp
To Serve / Garnish
Method
Remoulade Sauce
- 1
Combine base
In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons Creole or Dijon mustard, and 1 tablespoon ketchup until smooth.
- 2
Add horseradish and seasonings
Fold in 3 teaspoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 tablespoon fresh lemon juice, 1 teaspoon smoked paprika, and 1 teaspoon Cajun or Creole seasoning. Taste and add more horseradish if you want a stronger bite (add in 1/2 teaspoon increments).
- 3
Add briney elements and aromatics
Stir in 1 tablespoon finely chopped capers, 2 teaspoons finely diced cornichons or dill pickles, 1 teaspoon minced shallot, 1 tablespoon chopped parsley, and 1 tablespoon chopped chives. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, then mix thoroughly.
- 4
Chill to meld flavors
Cover and refrigerate the remoulade for at least 30 minutes (preferably 2 hours) so the horseradish and briny flavors bloom. Stir again before serving and adjust acidity, salt, or heat to taste.
Shrimp
- 5
Prepare shrimp
Pat 1 pound large shrimp dry with paper towels. Toss shrimp with 1 tablespoon olive oil, 1 teaspoon Old Bay or seafood seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until evenly coated.
- 6
- 7
Finish
If desired, squeeze a little lemon juice over the cooked shrimp and toss lightly. Let shrimp cool slightly if serving chilled, or serve warm depending on preference.
Assembly & Serving
- 8
Combine shrimp and remoulade
Place the cooked shrimp in a mixing bowl and add about 3/4 cup of the chilled remoulade (reserve extra sauce for serving). Gently toss until shrimp are evenly coated. Taste and add more remoulade for a saucier result.
- 9
Plate
Spoon shrimp remoulade onto crostini, buttery toast points, or arrange on crisp lettuce leaves. Garnish with a dusting of smoked paprika and the extra chopped parsley. Serve with lemon wedges and additional remoulade on the side.
- 10
Storage
Store leftover remoulade in an airtight container refrigerated for up to 4 days. Toss leftover shrimp with a little fresh remoulade just before serving; consume within 24 hours for best texture.